Ingredients: green vegetables (appropriate amount), pork belly (500g), onion (40g), ginger (one piece), eggs (2 pieces), corn starch (30g), salt (a little), oil (40g) and water (a little).

Exercise:

1. Wash the onion, ginger and vegetables first, cut the onion into chopped green onion, and chop the ginger into ginger paste for later use.

2. Wash the pork belly and chop it into mud with a knife (you can ask the boss to help wash it in the vegetable market and chop it into mud). Beat in the eggs, add a little cornflour and mix well.

3. Then add cooking wine, salt, soy sauce, sesame oil, chopped green onion and ginger paste, continue to stir, and then add a little vegetable oil to stir evenly (add some water in the middle, don't fill it directly at once, add it in batches). Squeeze out the ball with your jaw. If it is not round enough, you can decorate it a little by hand.

4. Then boil the water in the pot, put the round balls (one by one) in, cover them and boil them.

5. Add oil to the pot and stir-fry the vegetables. It will taste better if fried. )

6. Finally, pour the cooked meatballs and soup into the vegetable pot, continue to cook, and add some salt before cooking.

Small coup:

1, when mixing the meat stuffing, add water several times: adding water in batches can make the meatballs tender and taste better, but don't pour them all at once, which will make the meatballs shapeless and easy to rot in the pot.

2. You can add a little soy sauce when mixing the meat stuffing: adding soy sauce will make the final color look better, but not too much.

3, stir the meat stuffing can add some oil: adding a little oil will balance the water and oil of the meat stuffing, and the meat stuffing is easier to stir evenly and tastes better. (and not too greasy)